Eggs and herbs were a natural combination to our Medieval forebears and
examples are easy to find.
From Ein Kochbuch aus dem Archiv des Deutschen Ordens is A 15th century
cookbook from East Prussia. English translated by Giano Balestriere. We
If you want to make a good /weyschen/ cake
(paralleled in Meister Eberhard as /meyschen/ (May) cake)
take up to ten eggs, break them well, add parsley and stir it all
together. Take a mortar, place it on the embers, and put a spoonful of
lard in it to heat. Pour the eggs into it and bake it cooly (gently) and
serve it, not oversalted.
The Le Menagier de Paris provides several types:
TANSY EGGS. Grind a little ginger and some tansy, and moisten with
vinegar, strain and put in a dish of whole, peeled hard-cooked eggs.
(Recipes for Tansies appear in several cookbooks. Tansy was long grown
for medicinal purposes but also used as a flavoring in a variety of
applications besides eggs. Today it is considered to have some toxicity
especially for the liver and can be quite dangerous when ingested by
animals. It was once used as an abortificant.
It has yellow button-like flowers and grows wild along roadsides
locally, one of several yellow wildflowers you see and is listed as a
noxious weed in Washington. . Always use caution in using any herb or
other ingredient that is no longer in common usage. Often there is a
very good reason no one uses them anymore. And the listing of any
ingredient here is not to be construed as an endorsement of that
ingredient as safe. I have not done any research on Tansy other than a
A far more interesting recipe is this one also from the Menagier. I
keep thinking I’ll take a whack at this one but never quite get to it at
HERB DISH IN PASTRY COOKED IN THE SKILLET. Beat, grind and mix together
your eggs and herbs and a piece of ginger as said before, then have some
pastry kneaded as though for the bottom of a pie, and heat your skillet
with oil or other grease: then put your kneaded pastry in the bottom of
the skillet, then put in your pie filling along with a sufficient amount
of grated cheese. And since the underside, that is the pastry which
forms the bottom of the tart, will be cooked before the top side is
barely heated, you should have another skillet the bottom of which has
been heated, wiped and cleaned, and let this skillet be filled with hot
coals, and put it inside the first skillet, on and touching the filling,
so that it may be heated and cooked till dry till both filling and
pastry are done.